<h3>Job Description</h3>
Job Description
&nbsp;
Pastry Chef Instructor&nbsp;
About Us:
Cook Street School of Culinary Arts is dedicated to providing hands-on, skills-focused culinary education that prepares students for success in the evolving food industry. Our instructors foster a collaborative learning environment that values creativity, technical excellence, and a deep appreciation for global cuisine.&nbsp;&nbsp;
Job Overview:
We are seeking a passionate and experienced&nbsp;Pastry Chef Instructor&nbsp;to lead and inspire our students in both professional and recreational culinary programs. This role involves hands-on instruction, curriculum development, and student evaluation, all while maintaining a well-organized and dynamic kitchen environment. We run two Professional Programs, sometimes overlapping. That means that morning and evening shifts will be required. Average shifts are 8 hours, but can occasionally go to 12 hours based on the class schedules of overlapping Professional Programs You must be comfortable with basic computer work as our grading, curriculum development and other administrative tasks take place on a computer.&nbsp;
What You’ll Do:
- Deliver engaging, hands-on pastry instruction, demonstrations and lectures.&nbsp;&nbsp; - Oversee and refine the pastry curriculum to ensure it aligns with industry standards.&nbsp;&nbsp; - Create weekly order guides and manage inventory for pastry-related products.&nbsp;&nbsp; - Guide students in producing daily breakfast items, breads, and desserts.&nbsp;&nbsp; - Grade quizzes and projects, providing constructive feedback and tracking student progress using digital systems.&nbsp;&nbsp; - Maintain a clean, organized, and HACCP-compliant kitchen environment.&nbsp;&nbsp; - Supervise and mentor students, fostering an educational (not just production-based) setting.&nbsp;&nbsp; - Collaborate with fellow instructors on menu development and class planning.&nbsp;&nbsp; - Participate in marketing, recruitment, and promotional events.&nbsp;&nbsp; - Assist in developing recreational pastry programs.&nbsp;&nbsp; - Stay up to date on industry trends and continuously seek professional development opportunities.&nbsp;&nbsp;
What You Bring:&nbsp;&nbsp;
- Degree or certification from a recognized culinary program.&nbsp;&nbsp; -&nbsp;Minimum 7 years of professional culinary experience. - Strong technical skills, deep knowledge of ingredients and pastry techniques.&nbsp;&nbsp; - Experience leading demonstrations and lectures.&nbsp;&nbsp; - Excellent verbal and written communication skills.&nbsp;&nbsp; - Strong organizational and time management abilities.&nbsp;&nbsp; - Ability to adapt to different learning styles and mentor students effectively.&nbsp;&nbsp; -&nbsp;Proficiency in Microsoft Office and other computer applications&nbsp;for grading, scheduling, and curriculum planning.&nbsp;&nbsp; - Flexible work schedule; shifts can switch between mornings and evenings and can sometimes include weekends.&nbsp;
This is an exciting opportunity to inspire the next generation of pastry chefs while working in a collaborative and innovative environment. If you’re passionate about education, pastry, and shaping the future of the industry, we’d love to hear from you!&nbsp;&nbsp;
&nbsp;

Pastry Chef Instructor

<h3>Job Description</h3>
Job Description
Overview
POSITION SUMMARY:
The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction as it pertains to pastries. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino Northern Indiana food service goals.
 
Responsibilities
ESSENTIAL FUNCTIONS:
(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)
<ul>
<li>Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.</li>
<li>Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.</li>
<li>Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.</li>
<li>Maintains department objectives, standards, guidelines and budget to ensure proper management of department.</li>
<li>Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. </li>
<li>Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.</li>
<li>Assists in developing menu changes to ensure variety and food quality.</li>
<li>Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.</li>
<li>Assists Executive Sous Chef in other kitchen areas on a relief basis as necessary.</li>
<li>Operates, maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.</li>
<li>Perform work regularly and predictably.</li>
<li>Attend and participate in meetings, completing follow-up as assigned.</li>
<li>Other duties as assigned.</li>
</ul>
NON-ESSENTIAL FUNCTIONS:
<ul>
<li>Attend seminars when needed.</li>
</ul>
 
Qualifications
EDUCATION AND /OR EXPERIENCE REQUIREMENTS:
(Related education and experience may be interchangeable on a year for year basis)
This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):
<ul>
<li>Must obtain and maintain all licenses / certifications per Federal, State, and Indiana Gaming Commission. </li>
<li>Must successfully pass background check.</li>
<li>Must successfully pass drug screening.</li>
<li>Must be at least twenty-one (21) years of age.</li>
<li>Must be able to work holidays and weekends, as well as flexible shifts.</li>
</ul>
KNOWLEDGE OF:
<ul>
<li>Pertinent federal, state, and local laws, codes, and regulations.</li>
<li>Standard safety and sanitation practices for food and beverage service.</li>
<li>Food, food product, food preparation, etc.</li>
<li>Standard safety and sanitation practices for food and beverage service.</li>
<li>How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.</li>
<li>Complete understanding of kitchen operations.</li>
<li>Demonstrated organizational skills, budgeting experience and full understanding of financials.</li>
</ul>
ABILITY TO:
<ul>
<li>Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.</li>
<li>Communicate clearly and concisely, both orally and in writing.</li>
<li>Be flexible to work varying shifts and time schedules as needed. </li>
<li>Deliver programs which create a service level of excellence for internal and external guests.</li>
<li>Communicate effectively with all levels of team members and outside contacts.</li>
<li>Act professionally with a constantly changing internal and external environment.</li>
<li>Monitor and control cash flow and security of assets.</li>
<li>Link scheduling to customer flow.</li>
<li>Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.</li>
<li>Use all tools associated with the position including but not limited to knives, slicers and choppers.</li>
<li>Review and comprehend recipes and other necessary documentation.</li>
<li>Inspect quality of all food items.</li>
</ul>

SOUS CHEF - PASTRY

<h3>Job Description</h3>
Job Description
 
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
 
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
 
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).
 
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
 
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
 
SUMMARY:
The Chef de Partie  assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service. 

 JOB DESCRIPTION:
RESPONSIBILITIES:
<ul>
<li>Plan and executed in collaboration with other colleagues. </li>
<li>Check periodically for expiry dates and proper storage of food items in the section. </li>
<li>Colleagues follow proper grooming standards. </li>
<li>Complete the daily task </li>
<li>Daily feedback collection and reporting of issues as they arise. </li>
<li>Protein counts sheet daily. </li>
<li>Prep sheet to ensure all stations are getting fill. </li>
<li>Stations are set up properly. </li>
<li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li>
<li>Full awareness of all menu items, their recipes, methods of production presentation standards. </li>
<li>Operate and maintain all department equipment and report malfunctions.</li>
<li>Ensure effective communication between staff by maintaining a secure and friendly working environment.</li>
<li>Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim.</li>
<li>Colleagues are following proper closing procedures (labeling, gaskets, etc.) </li>
<li>DOH sheet to fill out at the end of the shift. </li>
<li>Every night cooler should be organized (produce, protein, and sauce)</li>
<li>Open Mind set, Positive Culture, Drive for Excellence and Teamwork</li>
</ul>

 
REQUIREMENTS/ QUALIFICATIONS 
<ul>
<li>College degree/Culinary school degree preferred, but not necessary.</li>
<li>Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant</li>
<li>Must have computer knowledge (Excel, Windows, POS, etc.)</li>
<li>Career driven with stable job history.</li>
<li>High volume and/or fine dining experience</li>
<li>Proficiency in communicating perfectly in English and Spanish</li>
</ul>
 
LICENSE/QUALIFICATIONS:
<ul>
<li>Food Handlers permit required.</li>
<li>Must be able to work nights, weekends and some holidays.</li>
<li>Must be able to speak, read and understand basic cooking directions.</li>
<li>Understanding and knowledge of safety, sanitation and food handling procedures.</li>
</ul>

Pastry Chef De Partie

<h3>Job Description</h3>
Job DescriptionCompany Description 
Goldener Hirsch, Auberge Collection is an iconic luxury inn located in legendary Deer Valley, Utah. Designed in the spirit of an Austrian ski chalet, the intimate resort’s mid-mountain location offers direct access to over 200 perfectly groomed ski runs and 4,300 skiable acres as well as warm-weather outdoor pursuits. The 18 newly redesigned rooms and suites, including a Signature Suite that occupies the entire fourth floor, offer old-world charm with wood-burning fireplaces, vaulted ceilings and arched doorways; and, 40 residences, set in two new modern buildings designed by acclaimed architect Tom Kundig, are outfitted with full-service kitchens, contemporary living spaces and private balconies. Resort amenities include a luxurious lobby, adjacent Terrasse, exclusive private dining room, unique venues for private events and post-adventure wellness amenities such as customized massages in spa suites, breathtaking rooftop pool, infinity-edge hot tub and state-of-the-art fitness center. An award-winning restaurant skillfully marries Bavarian specialties with farm-fresh regional fare sourced from local Park City pastures, while the Antler Lounge, a chic gathering spot, comes alive in the evenings with après cocktails and live entertainment. Founded in 1992, the inn is owned by the philanthropic Eccles family who have been a part of the development of Utah’s ski region since the late 1800s.
For more information:&nbsp;auberge.com/goldener-hirsch
Follow Goldener Hirsch on&nbsp;Instagram&nbsp;@goldenerhirschauberge
Job Description 
Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.
<ul>
<li>Converts recipes and standard measurements to daily requirements.</li>
<li>Assists Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude.</li>
<li>Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to be accomplished.</li>
<li>Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage.</li>
<li>Keeps the working area clean at all times and adheres to all health, safety, hygiene, and sanitation standards.</li>
<li>Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant.</li>
</ul>
Qualifications 
<ul>
<li>Formal training or education in culinary arts, with a focus on pastry and baking techniques.</li>
<li>One year Cook IV level or previous Cook III experience.</li>
<li>Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques.</li>
<li>Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts.</li>
</ul>
 Additional Information 
About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit <a href="http://www.friedkin.com" target="_blank">www.friedkin.com</a>
GHI Operating Company LLC is an Equal Opportunity Employer, M/F/D/V. GHI Operating Company LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, GHI Operating Company LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Pastry Chef de Partie

<h3>Job Description</h3>
Job Description

**FULL OR PART-TIME POSITIONS AVAILABLE**
**MUST HAVE MORNING/DAYTIME AVAILABILITY**
<ul>
<li>Work-Life balance - all Kneaders Bakery &amp; Cafe locations are closed every Sunday &amp; are closed on Thanksgiving Day &amp; Christmas every year. </li>
<li>Free meal provided during each shift worked as well as generous food &amp; retail discounts provided too. </li>
<li>Health benefits For full- time employees to support health &amp; wellness (we also offer pet insurance for your 4-legged family members).</li>
<li>Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry &amp; bread baking Kneaders has many career development paths available.</li>
<li>Hourly wage plus the opportunity to earn tips on each shift</li>
</ul>
If this sparks your interest, read below to learn about the person Kneaders is currently looking for.
 
Kneaders Bakery &amp; Cafe is currently looking for a talented Pastry Chef who is as passionate about food quality, customer service, community &amp; as we are! In the role of Pastry Chef, you will have the opportunity to be part of a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, &amp; muffins all made with honest, whole ingredients. 
A successful Pastry Chef at Kneaders Bakery &amp; Cafe must possess: 
<ul>
<li>Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries &amp; baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more &amp; the ability to stand, lift, and mix is what our Pastry Chefs do every day. </li>
<li>The ability to work through change &amp; be able to be flexible all while keeping a close eye on what's cooking! </li>
<li>A love of rising before the sun comes up - all Pastry Chef shifts start at EARLY. You need to be an early bird! </li>
</ul>
A successful Pastry Chef at Kneaders Bakery &amp; Cafe need to be qualified with: 
<ul>
<li>1+ years of large- scale baking/pastry experience with experience in working quickly to decorate amazing pastries (this is preferred, not required!)</li>
<li>Attentiveness to compliance with local, state, &amp; federal regulations for food handler &amp; sanitation standards. </li>
<li> Formal baking/pastry education is a bonus; however, it is not a requirement for this position. </li>
</ul>
Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery &amp; Cafe.
If this person is YOU, start your journey today &amp; complete your application! 
 Job Posted by ApplicantPro

Assistant Pastry Chef

<h3>Job Description</h3>
Job Description
Are you passionate about the art of pastry and eager to inspire the next generation of culinary talent? We’re looking for a Pastry Chef Instructor who combines technical expertise with a love for teaching to join our growing program.
As a Pastry Chef Instructor, you’ll share your knowledge of baking, pastry, and dessert artistry while guiding students toward successful culinary careers. This is your chance to shape the future of the industry—one student and one sweet creation at a time.
 
Key Responsibilities:
<ul>
<li>Teach hands-on pastry and baking courses, blending classical techniques with modern trends</li>
<li>Mentor and inspire students to develop creativity, precision, and confidence in the kitchen</li>
<li>Develop and deliver engaging lesson plans, demonstrations, and evaluations</li>
<li>Stay current with industry trends, new techniques, and emerging flavors</li>
<li>Foster a positive, inclusive, and professional learning environment</li>
</ul>
Qualifications:
<ul>
<li>Formal training in Baking &amp; Pastry Arts (Culinary degree or equivalent professional experience)</li>
<li>Ability to work Evening Shift 4 pm - 10 pm, varying days and some Weekends</li>
<li>3+ years of professional pastry/baking experience (hotel, restaurant, catering, or bakery setting)</li>
<li>Prior teaching or training experience preferred, but not required—enthusiasm for mentoring is key</li>
<li>Strong communication and leadership skills</li>
<li>A true passion for pastry, creativity, and sharing knowledge</li>
</ul>
Benefits:
<ul>
<li>Opportunity to influence and inspire the next generation of pastry chefs</li>
<li>Supportive, collaborative teaching environment</li>
<li>Competitive compensation based on experience</li>
<li>Professional development opportunities to keep your skills fresh and innovative</li>
<li>A chance to share your love for pastry while maintaining work-life balance</li>
</ul>

<h3>Job Description</h3>
Job Description
Bellini at Mr. C Coconut Grove is looking to hire a Pastry Sous Chef to join our culinary team and maintain cleanliness around our restaurant. 
This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today!
WHO WE ARE? 
From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities.
YOUR ROLE AS A PASTRY SOUS CHEF
The Pastry Sous Chef is responsible for overseeing the pastry department in a professional kitchen. This role involves managing the production of a wide variety of pastries, desserts, and baked goods while ensuring high quality and consistency. The Pastry Sous Chef supervises a team of pastry cooks and collaborates with the pastry chef to develop new recipes and menu items.
ESSENTIAL FUNCTIONS AND BASIC DUTIES:
<ul>
<li>Pastry Production: Prepare and create a range of pastries, desserts, and baked goods according to established recipes and standards. Ensure consistency in taste, appearance, and quality of all products.</li>
<li>Menu Development: Collaborate with the executive chef or pastry chef to create and update the pastry menu. Contribute ideas for new desserts and seasonal offerings.</li>
<li>Team Management: Supervise, train, and motivate a team of pastry cooks. Assign tasks and provide guidance to ensure efficient workflow and maintain high standards of performance.</li>
<li>Inventory Management: Monitor inventory levels of pastry ingredients and supplies. Place orders as needed and maintain proper stock levels to avoid shortages or wastage.</li>
<li>Quality Control: Conduct regular quality checks on finished products to ensure they meet the required standards. Address any issues or discrepancies promptly and implement corrective measures.</li>
<li>Food Safety and Sanitation: Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food products. Maintain a clean and organized work area.</li>
<li>Equipment Maintenance: Ensure that all pastry equipment is properly cleaned, maintained, and in good working condition. Report any equipment malfunctions or repairs needed to the appropriate department.</li>
<li>Cost Control: Assist in managing the pastry department's budget by minimizing waste, controlling portion sizes, and identifying opportunities for cost savings without compromising quality.</li>
<li>Collaboration: Coordinate with other kitchen staff and departments to ensure smooth operations and timely delivery of pastry orders. Communicate effectively with colleagues to maintain a cohesive working environment.</li>
<li>Creativity and Innovation: Stay updated on current pastry trends, techniques, and new ingredients. Continuously seek opportunities to improve recipes and develop innovative pastry creations.</li>
</ul>
REQUIREMENTS AND SKILLS:
<ul>
<li>Must be able to read and write to facilitate the communication process. </li>
<li>Requires good communication skills, both verbal and written. </li>
<li>Ability to learn and perform all essential job functions accurately and safely.</li>
<li>Experienced in training subordinates in fine food preparation and excellent knowledge of menu structure.</li>
<li>The ability to taste all foods to ensure correct preparation.</li>
<li>Ability to walk, stand, and continuously perform essential functions for an extended period of time.</li>
<li>The ability to perform tasks requiring bending, stooping, kneeling, and walking.</li>
<li>Auditory and visual abilities to observe and detect signs of emergency situations.</li>
<li>Must be able to speak, read, write, and understand the primary language(s) used in the workplace.</li>
<li>Willingness to work required shifts, i.e., night shift, breakfast rush, including evenings and weekends </li>
<li>Ability to multitask in a fast-paced environment</li>
</ul>
PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:
<ul>
<li>Most work tasks are performed indoors.&nbsp; Temperature is moderate and controlled by facility environmental systems. </li>
<li>Must be able to stand and exert well-paced mobility for up to 8 hours in length.</li>
<li>Must be able to lift trays weighing up to 25 lbs. on a regular and continuing basis.</li>
<li>Must be able to bend, stoop, squat and stretch to fulfill tasks.</li>
<li>Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. </li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. </li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li>Requires manual dexterity to use and operate all necessary equipment.</li>
</ul>
QUALIFICATION STANDARDS:
Education:&nbsp; Bachelor’s degree in Culinary Arts.
Experience Required:&nbsp; Three years of experience as a Jr. Sous Chef or Lead Cook
Licenses or Certificates:&nbsp;&nbsp; Ability to obtain and/or maintain any government-required licenses, certificates or permits.
Grooming:&nbsp;&nbsp; All employees must maintain a neat, clean, and well-groomed appearance per Mr. C’s standards.

INTENT AND FUNCTION OF JOB DESCRIPTIONS:
All descriptions have been reviewed to ensure that only essential functions and basic duties have been included.&nbsp; Peripheral tasks, only incidentally related to each position, have been excluded.&nbsp; Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions.&nbsp; In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive.&nbsp; Additional functions and requirements may be assigned by Supervisors as deemed appropriate.&nbsp; Job descriptions are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an “at-will” employer. 

READY TO JOIN OUR TEAM?&nbsp;
We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you!
Equal Employment Opportunity&nbsp;

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Pastry Sous Chef

<h3>Job Description</h3>
Job Description

**FULL AND PART-TIME POSITIONS AVAILABLE**
**MUST HAVE MORNING/DAYTIME AVAILABILITY**
<ul>
<li>Work-Life balance - all Kneaders Bakery &amp; Cafe locations are closed every Sunday &amp; are closed on Thanksgiving Day &amp; Christmas every year. </li>
<li>Free meal provided during each shift worked as well as generous food &amp; retail discounts provided too. </li>
<li>Health benefits For full- time employees to support health &amp; wellness (we also offer pet insurance for your 4-legged family members).</li>
<li>Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry &amp; bread baking Kneaders has many career development paths available.</li>
<li>Hourly wage plus the opportunity to earn tips on each shift</li>
</ul>
If this sparks your interest, read below to learn about the person Kneaders is currently looking for.
 
Kneaders Bakery &amp; Cafe is currently looking for a talented Pastry Chef who is as passionate about food quality, customer service, community &amp; as we are! In the role of Pastry Chef, you will have the opportunity to be part of a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, &amp; muffins all made with honest, whole ingredients. 
A successful Pastry Chef at Kneaders Bakery &amp; Cafe must possess: 
<ul>
<li>Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries &amp; baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more &amp; the ability to stand, lift, and mix is what our Pastry Chefs do every day. </li>
<li>The ability to work through change &amp; be able to be flexible all while keeping a close eye on what's cooking! </li>
<li>A love of rising before the sun comes up - all Pastry Chef shifts start at EARLY. You need to be an early bird! </li>
</ul>
A successful Pastry Chef at Kneaders Bakery &amp; Cafe need to be qualified with: 
<ul>
<li>1+ years of large- scale baking/pastry experience with experience in working quickly to decorate amazing pastries (this is preferred, not required!)</li>
<li>Attentiveness to compliance with local, state, &amp; federal regulations for food handler &amp; sanitation standards. </li>
<li> Formal baking/pastry education is a bonus; however, it is not a requirement for this position. </li>
</ul>
Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery &amp; Cafe.
If this person is YOU, start your journey today &amp; complete your application! 
 Job Posted by ApplicantPro

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